Easy Spicy Tofu Sushi Rolls (vegan California Rolls)
These tofu sushi rolls are creamy and delicate with the perfect kick.The firmer texture of the baked tofu, perfectly balanced spice from the sriracha tofu and sriracha sauce, and creamy plant-based mayo blend into the perfect vegan crab meat.
Equipment
- mini food processor optional
Ingredients
Filling
- 3.5 oz sriracha baked tofu I use Trader Joe's brand
- 2 tbsp vegan mayonaise I prefer Veganaise brand
- 1/8 tsp sea salt
- 3/4 tsp lemon juice
- 1-2 tsp sriracha optional
- 1/2 cucumber optional, cut into long vertical strips
- 1 small/medium avocado optional, cut vertically into long slices
Other Ingredients
- 2 1/4 cup cooked sushi rice
- 1 1/2 tablespoons rice vinegar
- 2-3 large nori sheets
- 1 tbsp sesame seeds optional topping
Instructions
- Season cooked sushi rice with rice vinegar. Mix to combine. Allow rice to cool completely.
- Using a small food processor (or else a fork or potato masher), combine tofu, vegan mayo, sea salt, lemon juice, and sriracha until California crab-like consistency. Don't over process or filling will be too mushy.
- Taste filling. Adjust seasoning as needed: sriracha for more heat, mayo for creamier, lemon for brighter, sea salt for more savory.
- Scoop one large spoonful of filling and place over rice/seaweed. Even out across roll. Add sliced avocado and/or cucumber if desired.
- Roll sushi. Slice. Top with sesame seeds (optional).
- Filling will make 2-3 rolls, depending on scoop size.
Notes
Storage: Store leftovers in refrigerator for up to 5 days (though consider not using avocado if you anticipate leftovers as it will brown within a day). Do not freeze.
Nutrition
Calories: 238kcalCarbohydrates: 31gProtein: 6gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 196mgPotassium: 103mgFiber: 2gSugar: 1gVitamin A: 125IUVitamin C: 4mgCalcium: 79mgIron: 1mg
Tried this recipe?Let us know how it was!
